Light it up: bananas flambé steals the show

If you’re looking for a dessert that is simple, quick and can stand with the best of them, Bananas Foster – also known as bananas flambé – is for you.

Invented at Brennan’s Restaurant in New Orleans in 1951, where it’s still prepared tableside, this classic combines brown sugar, butter and cinnamon with a splash of rum to create a rich, velvety sauce. Bananas are quickly sautéed, then flambéed with a final pour of rum before being served over a scoop of vanilla ice cream. The warm sauce melts into the ice cream, creating one of America’s truly great desserts.

Simple, rich and delicious – with a dramatic finish – this is a dessert your guests won’t forget. Just make sure they’re watching when you light the rum for the grand finale.

And don’t worry – the flame burns off the alcohol, so even kids can enjoy this one.

As always, I urge you to eat fresh, dine local and be happy.

Bananas flambé

Serves 4 Total time: 10 minutes

Ingredients: 4 tablespoons unsalted butter, 1/2 teaspoon cinnamon, 1 cup brown sugar, 1.5 ounces banana liqueur (if available), 3 ounces dark rum, divided 4 bananas (not overly ripe), vanilla ice cream

Directions: Gather all ingredients – this comes together quickly.

Slice bananas in half lengthwise, then cut each piece in half crosswise.

Place a large sauté pan over medium-low heat.

Add two scoops of ice cream to each shallow bowl and set aside.

Add butter to the pan and melt.

Stir in brown sugar and cinnamon until smooth.

Add half of the rum and the banana liqueur (if using), stirring to combine.

Add bananas and cook for about 2 minutes per side.

Pour in the remaining rum and carefully ignite with a lighter.

Once the flame subsides, place four banana pieces over each serving of ice cream.

Spoon the sauce generously over the top and serve immediately.